SOY-FREE*Desserts aren’t the first thing you think of making when you buy a slow cooker, but almost every savvy cook ends up with one or two in his or her repertoire.
Poached pears and other cooked fruit are perfect in the slow cooker, plus they stay warm until you are ready to serve dessert, which is great for a multicourse dinner party. If your dinner party is in the winter, be sure to make Exotic Cardamom Hot Chocolate or Hot, Spiked, and Buttered Spiced Cider, both of which can be made in the slow cooker ahead of time.
Puddings, brownies, and blondies are also slow cooker favorites. Tapioca pudding has never been this easy. Just be sure to make it the night before so you can chill it in the fridge before serving. Try making some of your favorite brownie and blondie recipes in the slow cooker.
If it’s a fudgy mix, I recommend cooking it in an ovenproof pan that fits in your slow cooker. It’s almost impossible to get very moist baked goods directly out of the crock in neat pieces.
3. Chile-Chocolate Black Bean Brownies
7. Turkish Delight Tapioca Pudding
10. Berrylicious Biscuit-Topped Fruit Cobbler
SOY-FREE*
I used a 6-quart (5.7 L) oval slow cooker and two small 3-cup (705 ml) rectanglular Pyrex dishes to make this recipe. You can use different sizes, but make sure the dishes you plan to use fit in your slow cooker before you start making the batter!
FOR THE DRY INGREDIENTS:
1 cup (120 g) whole wheat pastry flour
1 cup (120 g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
FOR THE WET INGREDIENTS:
1/2 cup (112 g) nondairy butter (*use olive oil)
1/2 cup (115 g) packed brown sugar
2 tablespoons (14 g) ground flaxseed mixed with 2 tablespoons (30 ml) warm water
1 cup (235 ml) plain or unsweetened vanilla-flavored nondairy milk (*use almond, rice, hemp, etc.)
1 teaspoon vanilla extract
DIRECTIONS:
To prepare the dry ingrdients: Combine the dry ingredients in a bowl and set aside.
To prepare the wet ingrdients: In a bowl or mixer, cream the butter with the brown sugar, then add the flaxseed mixture, milk, and vanilla. Mix until combined, then add half of the dry mixture and combine. Add the last of the dry mixture, combine well, and spread into the well-oiled dishes.
Take a piece of aluminum foil, roll it up, make a ring with it, and place on the bottom of the slow cooker. Put the baking dishes on top of the foil ring. (I arranged one dish crisscrossed over the other on top of the aluminum foil ring.) Place a clean dish towel underneath the lid to catch the condensation. Cook on high for 4 to 5 hours, or until a knife inserted into the center comes out almost clean.
YIELD: 12 pieces
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 4 to 5 hours
SOY-FREE*
These are super moist and full of lemony goodness. If you’re not a fan of thyme you can leave it out, or try it with rosemary if you’re feeling adventurous.
FOR THE DRY INGREDIENTS:
3/4 cup (150 g) sugar
2 cups (240 g) whole wheat pastry flour
1 teaspoon dried thyme
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FOR THE WET INGREDIENTS:
3/4 cup (355 ml) vanilla-flavored nondairy milk (*use almond, rice, hemp, etc.) or plain nondairy milk mixed with 1/2 teaspoon vanilla extract
Zest of 1 lemon
Juice of 2 lemons
3 tablespoons (45 ml) olive oil
1 tablespoon (15 ml) almond-flavored liqueur or 1/2 teaspoon almond extract
1 teaspoon lemon or orange extract
DIRECTIONS:
To prepare the dry ingredients: Combine all the dry ingredients in a large bowl.
To prepare the wet ingredients: Combine all the wet ingredients in a separate bowl. Add the wet mixture to the dry and stir with a wooden spoon until just combined.
Pour into an oiled pan that fits in your slow cooker. If you have a round slow cooker, you can use a round dish (about 1-quart (0.9 L) size) or a loaf pan, or cook directly in the oiled crock. Prop the lid open with a wooden spoon to allow the condensation to evaporate. Cook on high until a knife inserted into the center comes out almost clean, 1 1/2 to 2 1/2 hours.
YIELD: 1 loaf
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours
If you cook this directly in the crock, rotate the crock two or three times during cooking. This way, if your slow cooker has a side that cooks hotter, your blondies will cook more evenly.
CHILE-CHOCOLATE BLACK BEAN BROWNIES
SOY-FREE GLUTEN-FREE*
These healthy brownies are extremely fudgey and moist. Lining your baking dishes with parchment paper will help you pull the entire cooked contents out of the slow cooker and pan. It will be very hard, maybe impossible, to get the brownies out of the dish in one piece if you skip this step.
I used a 6-quart (5.7 L) oval slow cooker and two small 3-cup (705 ml) rectanglular Pyrex dishes to make this recipe. You can use different sizes, but make sure the dishes you plan to use fit in your slow cooker before you start making the batter!
INGREDIENTS:
1/2 cup (40 g) rolled oats (*use gluten-free)
1/2 cup (60 g) chopped walnuts
1 can (15 ounces, or 420 g) black beans, drained and rinsed, or 1 1/2 cups (340 g) homemade (page 17)
2 ripe bananas
3 tablespoons (45 g) applesauce
1/4 cup (60 ml) agave nectar or maple syrup
1/2 cup (60 g) unsweetened cocoa powder
1/4 teaspoon chile powder (cayenne or chipotle are my favorites)
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
THE NIGHT BEFORE:
Process the rolled oats in a food processor to a flourlike consistency. (You can substitute instant oatmeal instead if you have it on hand.) Remove the oats and put in a large mixing bowl with the walnuts. Add the beans, bananas, applesauce, agave, cocoa, chile powder, cinnamon, and vanilla to the food processor and process until smooth. Add this mixture to the mixing bowl with the oats and stir to combine.
Line the baking dishes with parchment paper, cut long enough to hang over the edge of the pan. Spoon the brownie mixture over it. You will need to push it into the corners or your brownies won’t have the shape you’re expecting. Cover and store in the fridge.
IN THE MORNING:
Roll up some aluminum foil, make a ring with it, and place in the bottom of the slow cooker. Put the baking dishes on top of the foil ring. (I arranged one dish crisscrossed over the other on top of the aluminum foil ring.) Place a clean dish towel underneath the lid to catch the condensation. Cook on low for 6 to 8 hours.
YIELD: 12 pieces
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 6 to 8 hours
GLUTEN-FREE
This tastes just like pumpkin pie. It’s perfect for those times you have a gluten-intolerant guest (or a crust hater, like my friend Christy) over for dinner.
INGREDIENTS:
9 1/2 ounces (270 g) firm tofu (about 1/2 package)
2 1/2 cups (613 g) pumpkin purée, store-bought or homemade (page 34)
1/2 cup (120 ml) maple syrup
2 tablespoons (30 g) packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
DIRECTIONS:
Add all the ingredients to a blender or food processor and purée until smooth. Pour into an oiled crock and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. You can tell when it’s ready because the top will stop being jiggly and crack a bit, just like a baked pumpkin pie.
Scoop into serving bowls and serve warm or chilled.
YIELD: 6 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 5 to 6 hours on low or 2 1/2 to 3 hours on high
Make a topping bar by using small bowls on a tray to bring to the table when you serve this pudding. Offer granola, chopped nuts, vegan marshmallows, or even candied cranberries.
SOY-FREE* GLUTEN-FREE
Sometimes I don’t want to have leftover dessert to tempt me. This makes just the right amount for two people. Make it the night before to have dessert after dinner the next night.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
2 cups (470 ml) plain or unsweetened nondairy milk (*use almond, hemp, oat, etc.)
1/4 cup (38 g) tapioca pearls (not soaked)
1/4 cup (50 g) sugar
1 teaspoon vanilla extract
Pinch of salt
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients and cook for 3 hours on low or 1 1/2 hours on high. Stir and transfer to a container to cool for 1 hour, then put in the fridge overnight. The pudding will still seem very runny, but it will set up in the fridge.
YIELD: 2 large servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 3 hours on low or 1 1/2 hours on high
SOY-FREE* GLUTEN-FREE
This recipe is reminiscent of mango sticky rice. Coconut milk adds creaminess while mango adds a burst of fruit flavor to the mix. I like to use light coconut milk, but regular will work fine, too.
INGREDIENTS:
2 mangoes, peeled and diced (see page 77)
1 1/2 cups (280 g) Arborio rice
1 can (14 ounces, or 392 g) light coconut milk
1 1/2 cups (355 ml) vanilla-flavored nondairy milk (*use almond, rice, hemp, etc.), plus more as needed
1/2 cup (100 g) sugar or (120 ml) maple syrup or agave nectar
1 teaspoon vanilla extract
DIRECTIONS:
Oil the crock of your slow cooker. Add all the ingredients and cook on high for 1 1/2 to 2 hours. Add a little more non-dairy milk if the mixture is not wet or creamy enough.
YIELD: 8 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 hours
This is a perfect dessert for a dinner party. Prep the ingredients ahead of time, then start cooking when you sit down to dinner, and dessert will be ready by the time you are! Top with more fresh mango slices and some shredded coconut to show off.
TURKISH DELIGHT TAPIOCA PUDDING
SOY-FREE* GLUTEN-FREE
Turkish delight is a gel candy from the Middle East. Although it comes in many flavors, my favorite is rosewater. This pudding has that wonderful sweet floral flavor in a pudding that’s textured with tapioca pearls.
INGREDIENTS:
4 cups (940 ml) plain or unsweetened nondairy milk (*use almond, hemp, oat, etc.)
1/2 cup (75 g) tapioca pearls (not soaked)
1/2 cup (100 g) sugar
Pinch of salt
1 teaspoon rosewater (make sure it is labeled food grade)
DIRECTIONS:
Oil the crock of your slow cooker. Add the milk, tapioca, sugar, and salt to the slow cooker. Cook for 3 1/2 hours on low or 2 hours on high. Stir in the rosewater and transfer to a container to cool for 1 hour, then put in the fridge overnight. The pudding will still seem very runny, but it will set up in the fridge.
YIELD: 6 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 3 1/2 hours on low or 2 hours on high
This recipe works fine in a 4-quart (3.8 L) slow cooker; however, you should double it if you a using a 6 quart (5.7 L).
SOY-FREE GLUTEN-FREE
I have always admired poached pears, and I always thought of then as the ultimate grown-up dessert. Peeled and left whole they add a bit of drama to a dinner party. Chopped up, they make a perfect topping for nondairy vanilla ice cream. These are poached in Earl Grey tea sweetened with brown sugar. The flavor is reminiscent of a floral caramel. In fact, you could take the leftover poaching liquid and reduce it on the stove until it’s thicker and add it to coffee or tea, or top some other dessert with it.
INGREDIENTS:
4 pears, peeled, left whole or cored and chopped
1 cup (235 ml) Earl Grey tea (steep 1 tablespoon [4 g] tea in 1 cup [235 ml] hot water for 4 minutes)
1/2 cup (115 g) brown sugar
1/2 vanilla bean, scraped, or 1 teaspoon vanilla extract
Pinch of salt
DIRECTIONS:
Place the pears in the slow cooker. Combine the tea, sugar, vanilla, and salt in a bowl and then pour over the pears. Cook on high for 1 1/2 to 2 1/2 hours. If you are using whole pears place them on their sides and turn them every 30 minutes.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 1 1/2 to 2 1/2 hours
SOY-FREE GLUTEN-FREE
Sometimes you just need to top off your day with dessert. The rum and liqueur add extra flavor, but if you don’t imbibe feel free to substitute with water or apple juice.
Note: This recipe uses a 1 1/2- to 2-quart (1.4 to 1.9 L) slow cooker or a small ovenproof dish in a larger slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
INGREDIENTS:
4 apples, peeled if not organic, cored, and sliced
1 tablespoon (15 g) brown sugar
Juice of 2 or 3 tangerines
Juice of 1/2 lime or lemon
3 tablespoons (45 ml) rum (optional)
1 1/2 tablespoons (23 ml) Navan, Amaretto, or Triple Sec (optional)
1/2 teaspoon ground ginger
1/2 teaspoon dried marjoram or basil (or 1 teaspoon fresh added right before serving)
DIRECTIONS:
Place the apples in the slow cooker. Combine the brown sugar, tangerine and lime juices, rum, Navan, ginger, and marjoram in a small bowl and then pour over the apples. Cook on low for 6 to 8 hours. (Many small slow cookers have no temperature control, so they cook everything on low.)
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 6 to 8 hours
Serve by itself, with nondairy creamer poured over the top, over low-fat nondairy vanilla ice cream, or on your oatmeal for a special treat.
BERRYLICIOUS BISCUIT-TOPPED FRUIT COBBLER
This is one of my favorite slow cooker desserts. You can use any fresh or frozen fruit you have on hand. It’s easy to make and a real crowd-pleaser. You can use agave nectar or maple syrup instead of white sugar, if you prefer.
FOR THE STEWED FRUIT:
1 pint (340 g) berries (blueberries, strawberries, raspberries, or blackberries), washed, stemmed, hulled if strawberries, and chopped if large
5 large apples, peeled and cored
1 tablespoon (15 ml) lemon juice
1 teaspoon lemon zest
1/2 cup (100 g) sugar
1 tablespoon (8 g) cornstarch
Pinch of salt
FOR THE BISCUITS:
1 1/2 cups (180 g) flour (white, whole wheat, or gluten-free baking mix)
1/2 cup (50 g) oat bran
1/3 cup (67 g) sugar
1 1/2 teaspoons baking powder
Pinch of salt
3 tablespoons (45 ml) olive oil
1/2 cup (120 ml) plain or unsweetened nondairy milk
1 teaspoon vanilla extract
DIRECTIONS:
To make the stewed fruit: Oil the crock of your slow cooker. Combine all of the ingredients in the slow cooker. Add 1/2 cup (120 ml) water if you will cook it longer than 8 hours or if your slow cooker runs very hot. Cook on low for 6 to 8 hours.
About 30 minutes before serving: Add a little water if the mixture is too thick, or add an additional 1/2 teaspoon cornstarch if it needs to thicken up a bit.
To make the biscuits: Combine the flour, oat bran, sugar, baking powder, and salt in a bowl. In a separate bowl, combine the oil, milk, and vanilla. Add the dry ingredients to the wet and stir with a wooden spoon to combine. Turn the mixture out onto a floured cutting board, roll out about –2 inch (1.3 cm) thick, and cut into circles with a glass. Place in the slow cooker on top of the filling, turn up the slow cooker to high, and prop the lid open with a wooden spoon to allow the condensation to evaporate. Cook for 30 minutes longer. Scoop out into bowls for serving.
YIELD: 4 to 6 servings
TOTAL PREP TIME: 30 minutes
TOTAL COOKING TIME: 6 to 8 hours plus 30 minutes to cook the biscuit crust
HOT, SPIKED, AND BUTTERED SPICED CIDER
SOY-FREE* GLUTEN-FREE**
There’s no need to choose between spiced cider and hot buttered rum when you can have it all in one mug. Make it to your liking by leaving out the rum or nondairy butter, or use apple juice instead of cider.
INGREDIENTS:
4 cups (940 ml) apple cider
2 cinnamon sticks
4 cardamom pods
3 allspice berries
4 whole cloves
4 teaspoons (20 g) nondairy butter (use *soy-free or **gluten-free)
1/2 to 3/4 cup (120 to 180 ml) rum
DIRECTIONS:
Combine all the ingredients in the slow cooker. You can also wait and add the rum to the mugs right before serving if everyone isn’t imbibing. Cook on low for 2 to 4 hours. Strain out the cinnamon, cardamom, allspice, and cloves. Stir well before serving in mugs garnished with extra cinnamon sticks.
YIELD: 4 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 2 to 4 hours
You can halve this recipe for 2 servings and cook in a 1 1/2-quart (1.4 L) slow cooker.
SOY-FREE GLUTEN-FREE
Who needs cake or cookies when all you have to do is ladle yourself a warm mug of extra-thick, sweetly spiced hot chocolate from the slow cooker? Throw this together before dinner and you’ll have a sweet treat before you go to bed. You can halve this recipe for 2 or 3 servings and cook in a 1 1/2-quart (1.4 L) slow cooker.
INGREDIENTS:
4 cups (940 ml) unsweetened vanilla almond milk or plain almond milk mixed with 1 teaspoon vanilla extract
3 ounces (84 g) semisweet chocolate disks or bars, coarsely chopped
1/4 to 1/2 cup (50 to 100 g) sugar
12 whole cardamom pods
2 cinnamon sticks (optional)
4 to 6 vegan marshmallows, for serving (optional)
DIRECTIONS:
Combine the milk, chocolate, sugar, cardamom, and cinnamon in the slow cooker. Cook on low for 2 to 3 hours, whisking every 30 minutes, or until all the chocolate is melted. Strain out the cardamom and cinnamon. Stir well before serving in mugs, topped with a vegan marshmallow.
YIELD: 4 to 6 servings
TOTAL PREP TIME: 5 minutes
TOTAL COOKING TIME: 2 to 3 hours
